Montreal Bagels

Ingredients

350 g warm water

60 g sugar

10 g yeast

30 g oil

1 egg

20 g honey

8 g salt

600 g flour + 100g as needed

water for boiling

50 g honey, molasses, or brown sugar

sesame seeds for topping

Procedure

1. Combine water, sugar, and yeast in a mixing bowl and let stand for about 5 minutes until the yeast dissolves.
2. Stir in oil, egg, honey, and salt.
3. Add the flour and stir until incorporated. Mix on low speed in your stand mixer with a dough hook for about 8 minutes. If the dough hasn’t pulled away from the sides to form a tacky dough then add more flour and mix for another 2 minutes.
4. Let it rest covered for about 20 to 30 minutes.
5. Preheat the oven to 425°F
6. Bring a large pot of water to a boil with honey, molasses, or brown sugar.
7. On a lightly floured surface divide into equal 75 gram portions and roll into balls. Work quickly so that the dough doesn’t overproof. There are a couple of ways you can shape the bagels;
   • poke a hole in the middle and then with two finger stretch the hole larger by spinning your fingers around in a circle
   • or roll out into a 12 inch rope and wrap the ends together and roll the seam back and forth to seal.
8. Place each bagel on a square of parchment on a cookie sheet, cover with saran wrap and let it proof again while you finish shaping all the bagels.
9. Drop the rings, about 3-4 at a time into the boiling water without overcrowding them in the pot and boil for about 1 minute on each side.
10. Skim out and place on a baking sheet.
11. Cover bagels with sesame seeds or your topping of choice.
12. Bake for about 20 minutes, turning the pan half way through baking, until golden brown.

Notes

• Initial proofing temperature will depend on the ambient temperature of your kitchen.
• The longer you boil the bagels the chewier and tougher your dough will be.